75 Washington Pl., New York, NY, 10011
nr. Sixth Ave.
By frankie on 9/21/2003
WAY, WAY, OVER PRICED, and nothing to talk about, food is so bland, they need to spice it up a little, it seems like they are trying to hard to be like the french laundry in CA. except thomas kellers food taste amazing, a little to stuffy for a downtown restaurant..
By andrearobbins on 3/8/2011
I read all the wonderful reviews for this restaurant and l figured this would be a fabulous place to eat (slam-dunk). My husband and l ordered Celery Root & Apple soup, Maine Sea Scallops, Ricotta Gnocchi, Grey Mullet and Brussels Sprouts, all of which were fresh but just were just not that tasty, no mmmm-wow factor a all. The portions were very small, for example two sea scallops for $22.00, and they were a bit sandy, and really only had an okay taste. We can accept small portions if the flavor is awesome or even very good. But Blue Hill, in our estimation, did not reach a level above "okay". Of course couple that with a place that takes itself so seriously, that it's a bit pretentious and uncomfortable. They were gracious enough to bring us, on the house, a glass of wine because our order was taking a long time. Another nice touch was they brought to the table four little ( two each) pieces of a chocolate and a marshmallow dessert, unfortunately, not to sound unappreciative, these desserts were also just okay tasting. I regretfully give this restaurant a thumbs down.
By robrizzo3 on 1/6/2007
So I had been trying to go to Blue Hill for a while. It is very tough to get a table, but having finally eaten there, I don't know why it is so difficult. The food was good but there are tons of restaurants in New York serving equally good food for far less money. The decor is a plus - low ceilings, dim lighting and well appointed furniture make for a slightly serene and sphisticated space. The service was excellent. For my money, there are plenty of other options in this area.
By antx on 2/13/2009
Went for my (Two day early) Valentines date. The food was undoubtedly fresh and expertly prepared, the saving grace of an otherwise bland experience. The service was inattentive at best (on a not overly crowded night), we poured all our own wine and water remained empty for the better part of the meal. The courses on the tasting we also VERY unevenly spaced with about 30 minutes between the (finished) First and Second and suddenly there was the Third, waiting table side for us to finish. The food (especially the perfectly cooked lamb and farm egg dishes.) had saved the restaurant from its otherwise distracting service and i would return... but its probably worth while to take the trip out to the farm where the front of the house seems to be a couple of notches above its urban sister.
By guyatlarge on 12/3/2002
If you hunger for a fine American dining experience minus any of the snootiness so often associated with them, then Blue Hill is your destination. The room is elegant, but comfy. The staff is knowledgeable, but helpful and friendly. And while the food may not be award-winning, there is nothing embarrassing coming out of the chef's kitchen here. It is a bit pricey, but the Tasting Menu turns out to be the best value in town. At the very least, this should be on your list for special occasions. Dining alone or without a reservation is often not a problem at Blue Hill, as you may dine at their very attractive front bar with the other fans of this Greenwich Village eatery.
By Hask on 9/24/2004
Dinner started on slow note with the waiter misunderstanding the drink order for 2 of my guests, bringing the wrong drink and then saying that they didn't make the drink that was ordered. (Mojitos) I researched the wine list on their website and ordered 2 bottles and was told that they didn't have either of them. The waiter told me that they "turn their wine list often". The food was above average in presentation, uniqueness and seasoning and more than made up for the slow start. The service was very good otherwise and the place was packed when we finished our early dinner.
By 2nyfoodies on 7/4/2005
Having been to all of the top restaurants in NYC, Blue Hill easily holds its own among them at only half the price. The food is always inventive and ever changing. The wine list is excellent and moderately priced. The decor and service while nothing special, go by unnoticed because the food is just that good. We have recommended it to a number of friends and all of them have come back equally as enchanted as we are with Blue Hill.
By roastbeef on 2/1/2003
When the cooks seem to be having as much fun as these guys, I think it's best to let them have their way with you. Raw Nantucket scallops in Concord grape sauce. Would I have ordered that? Doubt it. Foie poached in rich soy broth with julienned veggies? Crisp skate with pea puree? And so on for six or eight courses (due to the wines to accompany each dish, distinct memory of later courses is not so clear). But each dish was a sparkler. The charming bartender knew every detail about the wines and the food, and the bar was fully devoid of cigarette smoke. If only those wines had equalled the level of the food, I'd say this meal was perfect.
By CityPixie on 4/11/2003
Tucked away on Washington Place, you would briskly walk right by Blue Hill if it wasn't a destination for you. Make Blue Hill your destination if for no other reason, for the amazing menu. If your table isn't up for the full tasting menu, at least start your meal with a tasting plate -- we chose the perfect salmon belly -- before you move on to the appetizers. Seasonal vegetables take a starring role in the appetizers and as sides to the main plates. The poached foie gras was a perfect complement to the grass-fed lamb, paired with a big Rioja. Our server was gracious and friendly with informed recommendations. Blue Hill strikes a balance you don't see often enough -- cozy, neighborhhod feel with special occasion service and food.
By mina on 7/14/2003
Dan Barber and Michael Anthony are at the top of their game. Pierre Roubel the dessert chef gives Blue Hill perhaps the strongest and most creative threesome in the restaurant world.